Preserved turnip or radish with scramble eggs or omelette is a typical homey dish that every Chinese mom will cooked for their family once in a blue moon.When I was cooking this dish ,I was thinking about my mom cooking.I think there is two type of preserved radish in the market:chopped and slices or sweet and salty.Usually for the slices radish I will stir-fry with cut chili pepper and garlic.Normally for the chopped preserved radish,I will scramble it with eggs.This dish is best pairing with congee or steamed white rice.
200gm preserved radish/turnip (wash and rinse)taste the saltiness
3-4 cloves garlic,peeled and minced
2 red chili pepper,slices
5 large eggs
4-5 tbsp corn oil
a pinch of salt
1:Heat large skillet with 2 tbsp oil and garlic at medium high.Fry for 30 seconds,then toss in chopped preserved radish.Fry preserved radish and red pepper for 1 minute.
2:Crack all the eggs in a large bowl,beat until frothy,then dish out the cooked preserved radish,mix well.Add in salt if necessary.
3:Heat skillet with oil at medium high heat.Pour the eggs mixture into the skillet.Fry both side until golden brown.
4:Dish out and serve with porridge or rice.